Making flavoured oils (and safety)

[badjak]

I do agree with you karadekoolaid
But it's a decission people need to make for themselves.

I make and cold smoke sausages in wintertime where it is a real risk (long term exposure to ideal temperature + anaerobe conditions due to the sausage skin)

Garlic oil: I finish it so quick, it got no time to create any issues

 

[Morning Glory]

I just watched another Jamie Oliver programme where he made chilli oil and he heated the oil and chillies before pouring into a bottle.

 

[TastyReuben]

This is from the Oklahoma State University, and it’s from 2020, so not too old, and it shows a method for extending the shelf life of infused oils…citric acid.

Safely making herb or garlic infused oils at home - Oklahoma State University

 

[karadekoolaid]

That's a useful hint to use citric acid.

 

[medtran49]

High acid foods have always been pretty safe to can using proper methods. Botulinum won't grow in high acid environments.

 

[msmofet]

I actually have sour salt (citric acid). Not sure why I bought it. I doubt salt goes bad. I may try to make a small batch of garlic oil. To use in salad dressing and cooking.
Would probably make a nice addition to my garlic butter.